Kielbasa, Sauerkraut and Potatoes in Beer

Kielbasa, Sauerkraut and potatoes cooked in beer is a delicious meal. I like to add carrots and mushrooms to add another level of flavor, and to round out the all-in-one meal.

My husband is Polish and he loves Kielbasa, so I make it on a regular basis. It is great grilled, on a sandwich, or served with our favorite pierogis. I am always trying new ways to prepare it, but I especially like this recipe because I don’t feel as guilty eating it because of the nutritional benefits of the sauerkraut. It is rich in vitamins and minerals and high in fiber, and the fermentation process makes it a probiotic-food.

This recipe is easy to make and works well for family dinner, barbecue with friends, or watching Sunday football. Give it a try, I think you will like it.

Directions:
Dice the onions and potatoes; slice the carrots and mushrooms, and chop the garlic. Heat one tablespoon canola oil in a heavy pot, then add the diced vegetables and garlic. Sauté about 8 minutes, stirring often. Sprinkle with the coriander, black pepper, and sage. I don’t add the salt until the meal is cooked because it depends on how much salt the sauerkraut and kielbasa have.

Cut the kielbasa into one-inch pieces. Push the vegetables to one side and add the kielbasa to the pot.

Cook about 3 minutes or so until the pieces start to brown.

In the meantime, put the brown sugar into a large bowl and add the beer. Stir until the sugar is dissolved. Use any beer you like, they all work well. Then open the sauerkraut and rinse under cold water and drain. I prefer to use sauerkraut in the bag, and organic if possible.

When the kielbasa is ready, add the beer and cook about 3-4 minutes to burn off the alcohol. Add the sauerkraut and 1/2 cup water. Stir and bring back to a boil. Reduce the flame to medium low, cover the pot and let cook about 25 minute.